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Spiced Orange Cake

I made up this cake, which has a lovely drizzly icing, when we’d run out of lemons for my favourite lemon loaf. It is my second most favourite creation after butternut squash cupcakes and I’m really happy to share it with you. If you used blood oranges (in season as I write this) it would have a lovely dramatic colouring. Enjoy with a cup of tea.

Serves 6

320g caster sugar

3 eggs

Zest of 1 orange

350g plain flour

1tsp baking powder

Pinch salt

250ml whole milk

1tsp vanilla extract

200g melted butter

For the icing

The juice of 3 oranges

125g caster sugar

Pinch of cinnamon

4 cloves

1-2 star anise

Mix together the sugar, eggs and orange zest until well combined.

Sift the dry ingredients into a bowl. In a separate bowl or jug, mix the vanilla and milk. Add to the egg mixture, alternating half the dry ingredients, then half the vanilla and milk mix.

When it is all well combined and smooth, add the melted butter. Cook in a loaf tin for 1hr 15 minutes at 170°C. Leave to cool before embarking on the icing.

For the icing

Heat all the ingredients together in a small pan for 15 minutes.

Sieve out the star anise and cloves and drizzle the sticky, spicy glaze over the cake.